Prepare your preferred method for frying french fries, such as oil on a stovetop, countertop fryer or air fryer at 350 degrees F.
Drop the frozen fries into the oil and cook for 8 minutes (if you prefer a little extra-crisp, cook for an additional 2 minutes). Transfer to a medium bowl.
Season with the Fry Seasoning to taste. Drizzle with the Char Grill Butter and toss until the fries are all covered.
To a bowl or plate of your choice, add a layer of fries, an even layer of the Char Grill Cheese, lump crab and a drizzle of the Crab Mayo on top, then repeat the process.
In a medium bowl, combine the paprika, salt, chili powder, granulated garlic and cayenne. Stir with a whisk until all ingredients are incorporated. Store in an airtight container, up to 1 month.
Char Grill Butter:
In a medium stockpot, combine the butter, lemon juice, garlic, hot sauce, Worcestershire, salt, granulated garlic, liquid smoke and 1/2 cup water. Melt the butter on low heat, then turn the heat to medium and bring to a simmer. Cook for 5 minutes, then turn off the heat. (Be sure not to bring the mixture to a boil.) Store in an airtight container for up to 7 days.
Char Grill Cheese:
Combine the Parmesan, mozzarella, granulated garlic and parsley in a large mixing bowl. Transfer to a food processor and pulse until chopped into small pieces. Can be stored in the refrigerator for up to 7 days.
In a large bowl, combine the parsley, onion, mayonnaise, lemon juice, hot sauce, honey and seafood seasoning until all ingredients are fully incorporated. Refrigerate in an airtight container for up to 7 days.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of 55 South, Franklin, TN
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